0
Puff pastry chicken pie
Back to recipes
Puff pastry chicken pie
Julie suggested a beautiful recipe idea; puff pastry grilled chicken pie with crispy pancetta, potatoes, Charlevoix Swiss cheese, onions, fresh spinach and homemade béchamel. A crisp and delightful dish! If you are adventurous, you can vary the ingredients.
Puff pastry chicken pie
| Prep time: 20 minutes |
|---|
| Cooking time: 25 to 35 minutes |
| Servings or yield: For 2 to 4 people |
| Difficulty level: Easy |
| 450 g deboned chicken |
|---|
| 2 cup Charlevoix Suisse cheese, grated |
| 170g spinach (1 bag), minced |
| 6 slices of pancetta |
| 2 medium potatoes cut in small cubes |
| ½ small red onion, paper-thin sliced |
| 1 tsp. onion powder |
| 1 tbsp. dried oregano |
| Olive oil |
| Salt and pepper to taste |
| 400 g puff pastry (tenderflake 397g) |
| ll purposed flour |
| 1 egg to brush the dough |
| 9-inch Pyrex pie plate |
| For bechamel |
| 30 ml (2 tbsp.) butter |
| 30 ml (2 tbsp.) flour |
| 250 ml (1 cup) milk |
| Salt and pepper to taste |
| A pinch of ground nutmeg |
Preparation
Preheat oven at 350˚F.
Place potatoes cubes in a small pot with salted water and cook on medium-high heat about 10 minutes. Drain and set aside.
Tenderize chicken if necessary and seasoned on both sides with onion powder, dried oregano, olive oil, alt and pepper. Cook on the grill or in a pan.
Meanwhile, place pancetta slices in a medium pan and cook over medium heat until crispy. Place on absorbent paper, set aside.
When chicken is cooked, cut in small piece and in a medium bowl, combine with crushed pancetta and paper-thin sliced onions.
For the bechamel sauce, in a small pan, add all ingredients. Cook oven medium heat whisking constantly until the mixture thickens. Add salt and pepper to taste.
Add béchamel to the chicken, pancetta and onions mixture and combine. Add potatoes, mix well and set aside.
Grate 2 cups of cheese, set aside.
Butter pie plate.
Flour your worktop and roll out the dough to get a crust about 12 inches in circumference. Place on pie plate. Add cheese, add chicken mixture and spread well and add minced spinach.
Beat the egg in a small bowl. Cast off one side of the dough and then brush with beaten egg. Repeat step. Until the dough covers everything, brush with the beaten egg.
Bake at 350˚F for 25 to 35 minutes or until dough is golden brown and crispy.
Serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat oven at 350˚F. Place potatoes cubes in a small pot with salted water. Cook on medium-high heat about 10 minutes. Drain and set aside.
2 - Tenderize chicken if necessary and seasoned on both sides with onion powder, dried oregano, olive oil, alt and pepper.
3 - Cook on the grill or in a pan.
4 - Meanwhile, place pancetta slices in a medium pan and cook over medium heat until crispy.
5 - Place on absorbent paper, set aside.
6 - When chicken is cooked, cut in small pieces and a medium bowl, combine with crushed pancetta and paper-thin sliced onions.
7 - For bechamel sauce, in a small pan, add all ingredients. Cook oven medium heat whisking constantly until the mixture thickens.
8 - Add salt and pepper to taste.
9 - Add béchamel to the chicken, pancetta and onions mixture and combine.
10 - Add potatoes and mix well.
11 - Grate 2 cups of cheese and set aside.
12 - Butter the pie plate.
13 - Flour your worktop and roll out the dough to get a crust about 12 inches in circumference. Place on pie plate.
14 - Add cheese.
15 - dd chicken mixture and spread well.
16 - Add minced spinach.
17 - Beat the egg in a small bowl. Cast off one side of the dough and then brush with beaten egg.
18 - Repeat step.
19 - Until the dough covers everything, brush with the beaten egg.
20 - Bake at 350˚F for 25 to 35 minutes or until dough is golden brown and crispy.
21 - Serve and enjoy!
